Sweet Peas Soup (Vaida)

Sautée cut onion in butter, add cut chicken breast and heat until it seems cooked. Add other cut veggies (except the peas) and pour water until it covers the veggies. Bring to a boil and add the broth. Cook till it is done then add peas and bring to a boil again and let it simmer for 1-2 minutes. Cool off and blend it with a blender.

Wash wild rice and soak for 2 hours in warm water, changing several times. Combine all ingredients and stir in large bowl. Pour into TWO 9x13 baking pans. Place chicken on top of rice mixture and coat with melted butter. Bake for 2 hours mostly uncovered, but watch and cover if it is drying out. Oven set at 350. I made a half recipe for lunch yesterday.

Pets de soeurs ("nun's farts") (Ally)

Dumplings - my dad's favorite made by his Grandma Blank (Jen)

1 cup water
1/2 cup butter
1 cup flour
1/4 tsp salt
4 eggs

Combine water and butter in 2 qt. sauce pan; bring to a boil. Stir in flour and salt. Continue stirring over medium heat until mixture leaves sides of pan and forms a ball. Remove from heat. Add eggs, one at a time, beating well with spoon after each addition. Drop by rounded teaspoonful into boiling mixture (soup). Cook 2 minutes or until dumplings rise to top. Serve immediately.

Cinnamon Chicken (Mandy)

Heat oil in large pot over medium-high heat. Add chicken in single layer without crowding. (You made need two pots or have to repeat the process.) Cook 8-10 minutes on each side until chicken is browned; remove with tongs. Add water to pot and bring to a boil. Return chicken to pot and reduce to simmer. Cover and cook until chicken is cooked through, about 40 minutes. Remove chicken again. Scoop about 1/4 cup of the drippings into a small bowl, and whisk in flour until smooth. Whisk mixture back into drippings in pot, bring to boil, and stir until gravy forms. Add salt, pepper, and cinnamon. Pour gravy over chicken and serve. (I also plan to try this recipe making the chicken in the crockpot, as I wasn't sure browning/braising was worth all the effort in this case.)

Frøken Jensen's Æbleskiver (Mette)

(From the principal traditional cookbook by Frk. Jensen who, supposedly, is a great-great-etc. aunt of mine). Remember, æbleskiver is plural;)

Mix the ingredients like you would a pancake batter; that is to say, mix the dry ingredients in a large bowl, then mix the wet ingredients in a medium bowl, then mix the two in the large bowl. Leave the batter to rest for half an hour.

Heat an æbleskive pan over medium heat and add a drop of oil in each hole. Fill the holes 3/4 full. Turn the æbleskiver with a knitting needle when they are starting to rise at the edges. Before turning, you can add a small slice of apple (this is why they were called æbleskiver in the first place!), but I have never had them with any filling. Baked æbleskiver can be kept warm in the oven covered with aluminum foil and are served with jam and powdered sugar and - when serving adults - a lot of glögg (feel free to go native and add brandy and schnapps to this recipe).